Our weekday mornings are organized chaos. They involve 5-minute showers, encouraging/coaxing/pulling (depending on the day) two little boys out of bed and into school clothes, and carrying around an adorable baby girl who thinks she needs to sit permanently on Mom or Dad’s hip. Weekday breakfasts are usually quick; there’s no time to lounge around and put together something big like we might do on the weekends. Sometimes throwing cereal in bags to eat in the car is as good as it gets.
Rushed mornings don’t have to equal bad breakfasts, though – there are some really great homemade options to have on hand, like the scone recipe I’m sharing today.
I decided one evening last week that I’d make cranberry, orange, & white chocolate scones. It’s a pretty quick process to make them, and I thought they’d make a nice mid-week treat up at the office.
This is a fun recipe to make with your kids, by the way. Jackson and Colin helped me out by adding ingredients and mixing. I love baking with the kids because of the quality time with them, but it’s also a great time to teach them real-world math, like using measuring cups to talk about fractions (how many 1/4 cups of flour equal one whole cup?) or using the food scale to measure out how many ounces of white chocolate we need to add. Most of all, though, we try to keep it fun for the kids because we want them to keep loving the process of cooking as much as we do!
Back to the scones – I love these because they’re crispy on the outside and oh-so-soft in the center, and the citrusy tang of the cranberries and orange balance perfectly with the sweetness of the white chocolate. Muffins, step aside… scones are my new breakfast pastry of choice! They’re great for brunch, too, so if you’re looking for something to add to your Easter brunch menu this coming weekend, you’ll definitely want to add these to your list.
- 3 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup cold unsalted butter, sliced
- ½ cup half & half
- ¼ cup orange juice
- 1 egg
- 1 cup dried cranberries
- 6 ounces white chocolate chips
- 1 tablespoon melted butter
- Decorating sugar or turbinado sugar, for top
- Preheat oven to 375 degrees.
- In a cereal bowl, cover the cranberries with water and let them soak for 10 minutes; drain, and pat them dry.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture looks slightly sandy with coarse crumbs.
- Add the half & half, orange juice, and egg. Stir just until the mixture forms dough (you don't want to over-mix scone dough).
- Gently mix in the cranberries and white chocolate chips.
- Divide the dough in half, and pat each half into an 8 inch circle, about one inch thick. Cut each round into 8 pieces. Place onto a cookie sheet lined with parchment paper.
- Brush the top of each scone with just a little bit of butter, and sprinkle with the decorating or turbinado sugar.
- Bake 20-25 minutes or until golden brown. You can serve these immediately, or can save them to serve later.